Recipe
Dessert
Monster Cookie Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 18 Hy-Vee bakery monster cookies, coarsely crushed | ||
| ¼ c. Hy-Vee butter, melted and slightly cooled | ||
| 2 (8 oz each) packages Hy-Vee cream cheese, softened | ||
| 1 c. Hy-Vee powdered sugar | ||
| 1 (16 oz) container Hy-Vee frozen whipped topping, thawed, divided | ||
| 1 (3.4 oz) package Hy-Vee instant vanilla pudding mix | ||
| 2 c. Hy-Vee skim milk |
Directions
- Reserve 1 cup crushed cookies for topping. Combine remaining cookies and melted butter. Press onto bottom of a 13-by-9-inch pan. Freeze 5 minutes.
- Meanwhile, beat together cream cheese and powdered sugar until creamy. Fold in just over half the whipped topping. Spread over crust and return to the freezer.
- Prepare pudding according to package directions using 2 cups milk. Fold in remaining whipped topping. Spread on top of the cream cheese layer. Sprinkle with reserved crushed cookies. Cover and refrigerate until ready to serve. Keep cake refrigerated.